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Be January, 1924 Extension Circular 140 






FIVE LESSONS IN 


|) PREPARATION OF FOOD 


NORTH CAROLINA HOME DEMONSTRATION 
CLUB GIRLS 


CORNELIA C. MORRIS 





FIRST YEAR 





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STATE COLLEGE OF AGRICULTURE AND ENGINEERING 
U. S. DEPARTMENT OF AGRICULTURE 


AND 


N. C. DEPARTMENT OF AGRICULTURE, CO-OPERATING 


Cooperative Extension Work in Agriculture 
and Home Economics 


N. C. AGRICULTURAL EXTENSION SERVICE 


B. W. KILGORE, Director 
RALEIGH 


—— ee ____ 
DISTRIBLTED IN FURTHERANCE OF THE ACTS OF CONGRESS OF MAY 8 AND JUNE 30, 1914 


FOREWORD 


Food work for North Carolina Home Demonstration club girls is 
comprised in twenty lessons, and covers a period of four years. This 
pamphlet contains five lessons in food preparation for first-year club 
girls. Mrs. Cornelia C. Morris, Food Specialist, has arranged these to 
embrace the nutritive value as well as the preparation of foods. The 
second, third, and fourth year work will appear in other pamphlets. 

Jane 8. McKimmon, 


State Home Demonstration Agent. 


FIRST YEAR 


Lesson 1: Abbreviations. Lesson 2: Milk and Eggs. 
Measurements. Lesson 3: Cereals. 
Food Groups. Lesson 4: Vegetables. 
Methods of Cooking. Lesson 5: Biscuits. 
SECOND YEAR . 
Lesson 1: Muffins—Corn Bread. Lesson 4: Sugar. 
Lesson 2: Beverages. Lesson 5: Salads. 


Lesson 3: Custards. 
THIRD YEAR 


Lesson 1: Milk Dishes. Lesson 3: Chicken. 
Lesson 2: Vegetables. 
FOURTH YEAR 


Lesson 1: Meats. Lesson 3: Table Service. 
Lesson 2: Yeast Bread. 


fP/2 976 


_ FIVE LESSONS IN PREPARATION OF FOOD FOR NORTH CAROLINA 
HOME DEMONSTRATION CLUB GIRLS 


Club girls are presented with certificates in food work when they have 
completed the 16 lessons in food preparation and lessons one, two, three 
and four in food preservation.. They should understand the classifica- 
tion of foods and the general rules for preparing them. They should be 
able to make out simple menus and to prepare and serve appetizing 
meals. 


LESSON 1 


~ If we are to have success in food preparation we must read directions 
carefully and measure ingredients accurately. A note book should be 
kept for reference and to assist the agent in determining grades. Time 
will be saved if abbreviations are used in taking notes. 

All measurements are level. 


ABBREVIATIONS 


T. stands for tablespoon. 
t. stands for teaspoon. 
ec. stands for cup. 

pt. stands for pint. 

qt. stands for quart. 

oz. stands for ounce. 

lb. stands for pound. 


WEIGHTS AND MEASURES 


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AP CalOURee seek Ds 


If food is well prepared and attractively served it is more easily 
digested. Fried foods are hard to digest and for that reason it 18 best to 
employ other methods of cooking, as: broiling, baking, stewing, roasting, 
steaming and boiling. 

Broiling is cooking over live coals or over direct heat. 

Baking is done in an oven. The food is entirely surrounded by dry 
heat. 

Stewing is cooking in water below the boiling point. Very little water 


is used. 


4 N. C. AcricuLturRAL ExtTENsIoN SERVICE 


Roasting is very much the same as baking, only a small amount of 
water is sometimes added. 

Steaming is cooking over steam. 

Boiling is cooking in water at the boiling point, 212° F. 

Since our:bodies cannot grow and keep well unless we have the right 
kind of food we must find out just what food is needed and what each 
different food is used for. 

We divide food into classes, according to the work it does. \If it 
builds bone we put it in one class; if it builds flesh we put it in another 
class. Other foods keep us warm and give us energy. There are five of 
these classes of foods and they are called: water, mineral matter, pro- 
tein, fats and carbohydrates. 

Water is needed to carry off waste and to keep the body in good con- 
dition. 


Mineral matter builds bones and teeth, and we get it from such foods 
as milk, fruits and vegetables. 

Protein builds flesh and is supplied by milk, eggs, peas, beans, cereals, 
lean meat and fish. Protein foods also help to keep us warm. 

Fats give heat and energy and we get them from butter, fat meats, 
oils, nuts and cream. 

Carbohydrates are the sugars and starches, and we get them in bread, 
cereals, potatoes and sugar. 

In addition to the five classes of foods there are important substances 
called vitamines. Vitamines protect our bodies from disease and pro- 
mote growth. We speak of certain foods as protective foods because 
they contain vitamines. Vitamines are found in dairy products, leafy 
vegetables, egg yolks, cereals, and fruits. 


In reviewing the classes of foods one food stands out beyond all others 
and that food is milk, for it contains water, mineral matter, protein, 
fats, carbohydrates and vitamines. 

LESSON 2 


. 


Every child should have a quart of milk every day, for milk is the 
best food for the proper growth and development of children. Milk 
builds bone and flesh and helps to keep us warm. It gives us energy and 
helps our bodies to grow. 

Milk may be used as a drink or it may be made into palatable, health- 
ful dishes. Even those persons who do not like the taste of milk like it 
when it is served in soups, sauces, custards and ice cream. 

Our first lesson in the preparation of milk dishes will be the making 
of white sauce, as this is the foundation for all cream soups and creamed 
dishes. 


Lessons IN PREPARATION or Foop 


e 
a 


WHITE SAUCE 


1b, nanvllke Peers Out 
1-4 t. salt 2. Ds butter 


Melt the butter in a saucepan, add flour and stir until smooth. Add 
hot milk slowly, place in double boiler and. stir constantly until the 
mixture thickens. This amount will cover two cups of cooked vegetables, 
fish, or meat. 

Vegetables to be served with white sauce should be cooked in boiling 
salted water, drained and covered with the sauce. 

Asparagus, onions, potatoes, green peas, carrots, cabbage, and salisfy 
are good examples of vegetables to be served with white sauce. Aspara- 
gus is more attractive if it is arranged on slices of toast and then covered 
with the sauce. 

Potatoes should be cut into cubes. 

Green peas are frequently served in timbales or in cubes of bread hol- 
lowed out and toasted. 

Left-over chicken or fish can be cut into small pieces and re-heated in 
white sauce, making a delicious supper dish. 

Hard cooked eggs, oysters, sweet breads and chipped beef are sug- 
gested as good supper or luncheon dishes when combined with white 
sauce. . 

White sauce is the foundation of cream soups and purees. Cream 
soups depend entirely on the sauce for thickening, and more flour must 
be used. ; 

Purees are partially thickened by the starch in the vegetables. ‘The 
flour “binds” the mixture in purees. 


CREAM OF TOMATO SOUP 


1 can tomatoes 1-4 ec. butter 
1 qt. milk ieeesallt 
1-3 c. flour 1-4 t. soda 


1-8 t. cayenne pepper 


Cook tomatoes in covered saucepan until soft. Press through a colan- 
der and add soda to neutralize the acid. Make a white sauce of the flour, 
butter, milk, and seasonings, and place on back of range in double boiler. 
When ready to serve add the hot tomato juice slowly to the white sauce, 
stirring constantly. Serve at once as the soup will curdle if it is re- 
heated. 


PoTato PUREE 


1 ec. cooked, mashed potatoes 1 T. butter 

1 qt. milk 2 t. salt 

ee LOU 1 T. chopped onion 
1-8 t. pepper 


Heat the milk in a double boiler with the onion. Add one-half of 
the milk to the mashed potatoes, beat thoroughly and re-heat in double 
boiler. Make a white sauce of the remainder of the milk and the other 


6 N. C..AcricuLturRAL ExtTEnsion: SERVICE 


ingredients and combine with the potato mixture. Cook in double boiler — 
for ten minutes. Strain and serve with bits of parsley. 

Note the difference in the amount of flour used in the tomato soup and 
-in the puree. The potatoes in the puree furnish a large amount of 
starch, so very little flour is needed for thickening. 

EGGS are more easily digested if they are cooked below the boiling 
point, as boiling toughens the albumin. There are numerous ways of 
cooking eggs that are healthful and wholesome. Frying is the poorest 
method of preparing them as the high temperature renders them tough 
and indigestible. 

Sort CookEep Eas 

Have a saucepan nearly full of boiling water. Add eggs carefully and 
remove pan to back of stove, where water cannot boil. For very soft 
ege's let stand 5 minutes; medium, 8 to 10 minutes. 


Harp Cookep Hees 
Follow above directions, allowing eggs to stand 30 minutes, being 
careful to keep water just below the boiling point. The shells are more 
easily removed if eggs are plunged into cold water after they are taken 
from the fire. 
SCRAMBLED Hacs 


4 eggs 1-8 t. pepper 
1 t. salt 1-2 c. milk 
1 T. butter 


Beat eggs, add milk and seasonings. Pour into hot pan in which the 
butter has been melted. Stir constantly until the mixture is of the right 
consistency. In serving scrambled eggs, several slices of crisp breakfast 
bacon will make the dish more appetizing. 


LESSON 3 


Cereals give us heat and energy and are valuable foods. On account 
of the starch which they contain a high temperature is required in order 
that they may be easily digested. Cereals should never be cooked less 
than two hours, and longer cooking improves them. The fireless cooker 
solves the problem for breakfast, as the cereal can be put into it the 
night before and is easily re-heated next morning. 


OATMEAL IN FIRELESS COOKER 
6 c. water Zipt. 2 c. oatmeal 
Add oatmeal gradually to boiling salted water, cook rapidly for 10 
minutes, stirring constantly. Place in fireless cooker overnight. Re- 
heat by placing cooker in a pan of hot water over the fire. 
Rice 


Add 1 ¢. rice to 6 ¢. boiling water to which has been added 2 t. salt. 
Cook until tender. Pour into colander and drain thoroughly. Place in 
warm oven to allow moisture to escape. 


Lessons IN PrEeparATION oF Foop aL 


Hominy 


Ga Srics 2 t. salt . 4c. water 


Wash grits and add slowly to boiling, salted water. Cook 10 minutes, 
then place in double boiler and cook 2 hours. Stir to prevent lumping. 


LESSON 4 


Vegetables furnish valuable mineral salts and are good body regulat- 
ing foods. Green leafy vegetables should be used in the diet every day, 
both cooked and raw. Raw cabbage made into cole slaw is a good vege- 
table to be served when lettuce, celery, and tomatoes are hard to obtain. 
(Salad vegetables will be taken up in second year cooking, Lesson 5.) 

In selecting vegetables to cook see that they are young, tender and 
fresh. Wash them in cold water and if they are wilted let them stand 
in water until freshened. Cook in boiling salted water, using one 
teaspoon salt to each quart of water. 

Potatoes are valued chiefly for the starch which they contain, but are 
too bulky to give sufficient nourishment unless served with some protein 


food. 


BorLep POTATOES 


Wash, scrub, and pare potatoes and put in cold water. Drop in boil- 
ing salted water and cook until tender (about 30 minutes). Drain off 
every drop of water and put uncovered vessel on back of stove, shaking 
gently to make them as mealy as possible and allow steam to escape. 


MASHED PoTATOES 


Mash potatoes in the kettle in which they were boiled, using a wire 
masher. To 1 pint of potatoes add 1 tablespoonful butter, one-half tea- 
spoonful salt, a little pepper, and hot milk to moisten. Beat until creamy 
and free from lumps. Pile lightly in a hot dish and serve. 


FRENCH FRIED POPATOES 


Wash and pare potatoes, cut in eighths lengthwise and soak one hour 
in cold water. Take from water, dry between towels and fry in deep fat. 
Drain on brown paper and sprinkle with salt. 

Care must be taken that fat is not too hot, as potatoes must be cooked 
~ as well as browned. 
' CABBAGE 


Cut into quarters and let stand for half an hour in cold water to 
which a tablespoonful of vinegar has been added. ‘This will draw out any 
insects that may be hidden in the leaves. Remove cabbage from water, 
rinse and cut into slices. Cook in boiling salted water in an uncovered 
vessel until tender, drain in a colander. Put into a.chepping bowl, add 
~ seasonings of butter, salt, and pepper and cut in small pieces. It may be 


8 N. C. AcricuLtturaL Extension SERVICE 


re 


served with a white sauce or scalloped (using cracker crumbs and but- — 


ter) and baked. If fat salt pork is desired, cook with the cabbage. 


BEETS 


Select small tender beets. Wash carefully. Do not break skin or 
roots. Cook until tender in boiling salted water. Drain and cover with { 
cold water and rub off the skin. Serve with butter, salt, and pepper. # 
Vinegar may be added if desired. a 


LESSON 5 


It is not hard to make light, flaky, digestible biscuit if good ingredi- 
ents are used and’ ‘tlhe work is done deftly and quickly. The dough 
should be handletk as little as possible and the biscuit should be cooked 
immediately in a hot oven. . ' 


Bakine Powper. Biscuits 


2°. flours aur 3-4 ¢. milk 
4 t. baking powder 2 T. lard 
ie salt 


Mix dry ingredients and sift twice; work in lard with tips of fin- 
gers; add gradually the liquid, mixing with knife or spoon to a soft 
dough. Place on floured board, pat and roll lightly to one-half inch in 
thickness; cut out and baké in hot oven. 


4 


BUTTERMILK BISCUITS 


et i 


2a. tour 1-4 t. soda 

da tsaley 3 T. shortening 

1-2 to 2-3-¢. buttermill 1 t. baking powder 
Remit 


Mix as in Baking Powder Biscuit. 
; 





Photomount 
Pamphlet 
Binder ¢ 


Gaylord Bros. 
Makers 
Syracuse, N. Y. 
PAT. JAN 21, 1908 





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